Chicken Paillards with White Wine Veloute

This is beyond satisfying. I must remember to make this more often. It comes together in minutes if you have the velouté ready to go. I will be keeping velouté ready made in the freezer for easy gourmet meals.

A Paillard is a thinly sliced then pounded piece of meat. With the chicken breast I slice it in half horizontally, then pound it very thinly. It cooks in a few minutes and stays juicy tender.

To keep all the flavour, sauté the chicken first and then deglaze the pan with a splash of white wine. Use the same pan throughout.

Chicken Paillards with White Wine Sauce

1 chicken breast
1/4 c. chicken velouté
1/4 c. heavy cream
1/4 c. dry white wine
sea salt and coarsely ground black pepper
canola oil

Heat a sauté pan over medium heat. Add enough oil to lightly cover the bottom. Season the pounded chicken breast with sea salt and black pepper. Gently sauté until lightly browned on both sides. Don't turn it until the pan lets it go. When fully seared the pan will release the chicken and it will lift easily.

After browned on both sides and fully cooked, but not overcooked, remove the chicken to a serving plate.

Add wine to the pan and reduce to half. Add velouté and then the cream. Bring to a boil. Pour over the chicken paillards and serve immediately. Serves 1 or 2.


Chicken Velouté

1 tbsp. butter
1 tbsp. flour
1 c. homemade chicken stock

Melt butter. Stir in flour. Cook for a few minutes so there will be no raw flour flavour. Add hot stock and stir until completely mixed. Let simmer for about 45 minutes to develop flavour. Use immediately or freeze for future use.

 Well, hello! It has been several months since I have posted on my blog. Life was very busy. All summer long I am vending at the local farmers' market.

Every week I make 70 loaves of  bread, almost 200 scones, 60 hand pies and other sundry and varied items. I dabbled in organic salad dressings. They were moderately successful. I had a few regular customers but mostly it was a hard sell to get them out of the cooler. My hummus, on the other hand, was a hit. It is the creamiest. I have a secret recipe to achieve this creamy texture. And it sold very well.

Then I moved right into Christmas markets. I travelled to larger cities with my gourmet marshmallows and my wild picked berry jams. Both are quite special. It was so nice to get out of town. I had an opportunity to meet new customers, fellow vendors and dine out at new and wonderful restaurants. I'll be doing that again next season.

Christmas baking is completed, almost. I only have a batch of cinnamon buns to bake in the morning. And now I am footloose and fancy free. Well, almost. I am now involved with a trio, including me, making fine dining meals as a pop-up restaurant. We have only delivered one event so far but another two are in the offing.

No rest for the wicked, they say.

Tonight I roasted a little Cornish Game Hen for myself. I dug through my pantry and came up with a wild rice, morel and shallot stuffing. Tossed in celeriac, potato and baby carrots. Finally taking time to make myself some good food.

Stay tuned. I'll be sharing more recipes and ideas this winter.

Chicken Salad with Camelina Tarragon Vinaigrette

About a year ago chef and cookbook author David Leite of Leite's Culinaria formed a new group called the Fatty Daddys. He was going through a difficult time and needed support. Immediately the group filled and I can't believe we have not let it go. There are so many motivated and supportive members helping each other in their weight loss struggle.

This month one of the members issued a Crunch Challenge. Well, you know, we have been doing planks, running, jumping, skipping and everything active. Naturally we assumed it was another activity but no, it is a challenge to crisp things up with salads.

I created the same challenge for myself a few years back when I was housesitting in Tennessee. I made a salad a day for a month. So here I am again. New location, different ingredients and a different time in my life. I pledge to post my salad whether it is noteworthy or not. I am looking forward to this month of interesting and challenging salads.

This is a salad for one person. I was essentially using what was available in my refrigerator. What fun! I didn't see a crunchy salad when I peered in. Boy, was I wrong.

Chicken Salad with Camelina Tarragon Vinaigrette

1/2 cup shredded roast chicken
1 carrot, coarsely grated
2 tablespoons red onion, finely chopped
1 tablespoon camelina oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
1/2 cup cooked brown rice
1 radish coarsely chopped
1 tablespoon crunchy chickpea snack

 Combine camelina oil, tarragon vinegar, Dijon mustard in a jar with a lid and shake to make the dressing. Add salt and pepper to taste.

In a medium sized bowl combine onion, carrot and radish. Add vinaigrette and stir to coat. Add the rest of the ingredients except crispy chickpeas. Toss to coat all ingredients.

Plate the salad and garnish with crispy roasted chickpeas.

Roasted Chickpea Snack

Use any seasonings you have on hand.

• 15 fl.oz. can chickpeas, drained
• canola oil
• 1/8 tsp. kosher salt
• 1/4 tsp. chili pepper powder  
• 1/4 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. ground coriander
• 1/4 tsp. curry powder
• 1/4 tsp garlic powder

Drain chickpeas in a colander and let them dry completely. Spread the chickpeas on a baking sheet and leave them on the counter an hour to make sure they are very dry. This may take an hour or so. Preheat oven to 375 F.

Drizzle or spray chickpeas with oil and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist. They will continue to crisp up after taking out of the oven. Mix up all the spices and toss the chickpeas in it while they are still warm.

Simple Slow Cooker Chicken Tagine

I mistakenly purchased boneless, skinless chicken thighs yesterday. I planned a sheet pan dinner but these would dry out in the oven. Rather than pop them in the freezer I prepared a slow cooker tagine. (A tagine is a Moroccan or Tunisian style stew. The spices are its signature.)

I prepped all of it last evening, added the chicken this morning, turned the slow cooker on for an eight hour braise and walked out the door.

It is a treat for me to come home to the aroma of supper on the table. After a busy day of substitute teaching at a Hutterite Colony 30 minutes out of town and then a quick stop to pick up a shipment of foraged foods at the bus depot I opened my front door. A smile broke out on my face as I inhaled the aroma of mellowed spices and remembered the meal waiting for me.

Slow Cooker Chicken Tagine with Chickpeas

Feel free to adjust the amount of spices. There are so many variables, for example the freshness of your spices will dictate how much to use. My spices are relatively fresh and strong. If you don't like cayenne, leave it out. But don't be too cautious. These spices really make the meal.

8 boneless, skinless chicken thighs
1 medium sized yellow onion. coarsely chopped
1 clove garlic, minced
1 tbsp. flour
drizzle of olive oil
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne
1 c. chicken stock
2 c. cooked or canned chickpeas
3 medium carrots, cut into larger chunks
1 c. canned tomatoes, coarsely chopped
1/2 c. dried apricots, coarsely chopped
1/2 preserved lemon, rinsed and coarsely chopped
sea salt and black pepper, to taste

Saute onions and garlic in olive oil. Add spices and heat until aromatic. Add flour and cook for a couple of minutes. Stir in chicken stock. Cook for a couple of minutes until slightly thickened.

Add tomatoes, chickpeas, apricots, carrots and lemon.

Transfer to slow cooker. Cover until ready to cook. Add chicken thighs, cut in larger pieces, and stir to coat with the sauce. Turn on to an 8 hour slow cook. Serve with steamed couscous.

You can find my recipe for preserved lemons here.

Lemongrass Chicken Curry

I have been craving real food. My summer is so busy and I feel like I am letting all the wonderful produce of the season pass me by. There is never time to make anything but a pot of steamed peas with butter. Or a big mess of green beans. The balanced meal has been difficult to fit into my baking schedule for the market.

Lemongrass was in my refrigerator. I buy wonderful herbs, vegetables and fruit and there they sit. But it was the lemongrass that motivated me. It should have been the chocolate mint. My herb vendor gave me chocolate mint and suggested I make tea. It sat for a couple of weeks in my produce bin in the refrigerator and finally it was moved to my compost pail. Every time I opened the pail to add trimmings and peels the mint was instantly reminding me how I lost that opportunity.

A lot of vegetables can be added if you like. I added the kernels from a cob of fresh corn and a few cherry tomatoes but I can see zucchini going nicely with this. There is a lot of curry sauce.

This is a Sri Lankan inspired lemongrass chicken. I had everything in my pantry except the chicken. Serve with basmati rice, white or brown.

Lemongrass Chicken Curry

2 lbs chicken breast cut into large pieces
1 onion sliced
2 jalapeno chiles sliced 

5 curry leaves
2 stalks lemon grass (bruised and cut into 2 inch pieces)
1 inch piece cinnamon stick
juice of 1 lemon  

1 tsp. turmeric powder

2 green cardamom pods
3-4 cloves
3 c. chicken broth
1 tbsp. grated fresh ginger
1 tbsb. grated fresh garlic
1 can (15 oz) coconut milk
salt and black pepper tor taste
red chili flakes to taste

cornstarch as needed

Cut chicken and season it with salt and black pepper.  Add some cornstarch to coat outside of chicken lightly.  In a large pan heat 2 tablespoons canola oil.  Fry curry leaves, lemongrass for 1 minute.

Then add the chicken and fry for 3-4 minutes until outside of chicken is browned.  Next add ginger, garlic, cardamom, cloves, cinnamon stick and cook for another 2 minutes.  Finally add onion and jalapeno chilies and some salt.  Fry for another 2 minutes.   Then add turmeric powder, and red chili flakes.  Fry for another 1 minute.

Add the juice of the lemon and chicken stock and more salt to cook.  Cook for 15-20 minutes on medium high heat.  Finally add coconut milk and cook for another 2 minutes.  Taste for salt and seasoning.  Serve over rice. Enjoy.

Chana Dal with Curried Chicken

I don't remember which came first, the chana dal or the curried chicken. I believe it was the chicken. I am on a mission to use what is in my freezer and I found a bag of chicken legs. I also had a jar of Chatty's Curry Paste. Chatty's Indian Spices has been producing their yummy mixtures in Saskatchewan since 1996. This was the opportunity to try it out. Good pairing, I thought. No recipe here. Just remove the skin from the legs, put in a slow cooker, add jar of curry paste and a cup of water. Cook for 3 hours on low.

My cold room offered up chana dal peas and the menu was set. Chana is a split chickpea. The dal doesn't become as creamy thick as other lentil dals. This recipe is stellar. I like to spoon dal over my rice or scoop it up with a chapati.

An Indian meal is not complete without chapatis. I thought they would be beyond my ability but I tried this recipe. It provides a step by step tutorial and a recipe. I highly recommend it. I remember when I visited my sister while she lived in India. The women in the house laughed at her square chapatis. Well, they might be perfectly round in the tutorial but that is not easily accomplished. However, they still taste good.

I used my hard white spring wheat flour. It made a chapati that was more substantial than using white flour but without the stronger flavour of whole wheat flour made from hard red spring wheat.

Chana Dal

    ¾ cup chana dal

    2 1/2 or 3 cups water

    ¼ tsp turmeric

    2 medium sized tomatoes

    ½ cup chopped onion

    1 inch ginger, finely chopped

    4-5 garlic, finely chopped

    1 green chili, chopped

    ¾ tsp cumin seeds

    ½ tsp red chili powder

    ¼ tsp turmeric powder

    1 tsp coriander powder

    1 or 1.5 tsp kasoori methi  or dried thyme

    2 tbsp butter or ghee

    salt as required

    a few coriander/cilantro leaves for garnishing

    Pick and rinse the dal well.

    Soak the dal for an hour.

    Drain and pressure cook the dal with water and turmeric powder till they are soft and well cooked, about 10 minutes.

    Meanwhile, heat butter or ghee. Add the cumin first and fry for a few seconds. Add the garlic and fry till they become light brown. Now add the onions and fry till they get golden. Add the tomatoes, ginger and green chili.

    Stir and add all the dry spice powders.

    Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.

    Add the kasoori methi and fry for some seconds.

    Pour this mixture on the dal. Stir and simmer for 5-7 minutes till you get medium consistency of the dal. The dal is neither thick nor thin.

    Garnish with chopped coriander leaves and serve the hot with basmati rice or rotis or bread.

 

Saffron Basmati Rice
         by Sunny Anderson

2 cups basmati rice
1 tablespoon olive oil
1 clove garlic, smashed
3 to 4 threads saffron
Pinch of cayenne pepper
3 to 3 1/2 cups chicken stock
1/4 cup almond slivers, toasted
1 teaspoon lemon zest
Salt and freshly ground black pepper

Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

Taco in a Bag with a Low Cal Twist

This month's Cooking Light Virtual Supper Club is featuring food from the Fall Fair (or summer fair, since it is only the beginning of August!)

Val from More Than Burnt Toast is our host this month. She is serving a fabulous lobster roll. Be sure to check it out. I wanted to offer a lighter version of the so popular Taco in a Bag. For starters, I didn't use a bag of those oh-so-yummy flavoured taco chips. Make your own bag and use some baked chips and use fewer. Load up on the filling. This is so light using Greek style yogurt rather than sour cream and the avocado and lime kicks it up a notch, lightly sauteed chicken rather than the ground beef chili and a vinaigrette on an herbed lettuce. You can pile it on without guilt.

See what else is for dinner here...

Val at More Than Burnt Toast has Lobster Roll with Shaved Fennel Salad
Sandi at The Whistle Stop Cafe made Carmelized Banana Sundae
Jerry at Jerry's Thoughts, Musings and Rants has Grilled Corn on the Cob with Jalapeno Butter
Susan at The Spice Garden lightened up Onion Rings

What a great line up for lazy days.

Ancho Chicken Tacos with Avocado Cream

• 1 lb. skinless, boneless chicken breasts, cut into 1/4-inch strips 
• 3/4 tsp. ancho chile powder
• 1/2 tsp. garlic powder
• 1 tsp. sea salt 
• 1/4 tsp. ground cumin
• Cooking spray
• 1/8 tsp. grated lime rind
• 2 tbsp. fresh lime juice, divided 
• 1/4 c. thick yogurt
• 1/2 ripe peeled avocado, diced
• 2 c. thinly sliced iceberg lettuce
• 1/2 c. thinly sliced green onions
• 1/4 c. chopped fresh cilantro
• 1 tbsp. canola oil 
• 1/4 tsp. salt

1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, yogurt and  avocado in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, lettuce, onions, cilantro, oil, and salt, tossing to coat.
4. This will make about 6 servings. Add to bag in order -  tortilla chips, chicken mixture, about 1 tablespoon avocado mixture and 1/2 cup lettuce mixture.

Chicken Tenders and Is It Spring Yet?

I cannot believe that I just walked out of my front door and to my car without the treachery of winter ice. There is no snow or ice on my driveway or sidewalk. The garden is snow free. My back yard only has sketches of the white stuff. Is it possible that spring will come again this year?

We had our doubts as the snow continued to fall and obliterate any part of my garden that the sun exposed.

Do I dare hope? It is only April and we can have our most wicked storms in April.

I spent my day making Lamb Biryani that I will post later. Yesterday was Chicken Tikka. They were both yummy. I am getting ready for my newspaper article for Victoria Day. Did you know that it was in Queen Victoria's reign that Indian food made its debut in England? Neither did I. Well, it wasn't true Indian food. It was Anglo-Indian food. But they loved it and still do today.

Today I give you a simple treat. If you love chicken fingers then here is a way healthier version. This is real chicken, oven baked and has all the flavour of the deep fried kind you get in the bars.

Baked Chicken Tenders

Choose chicken tenders rather than wings because they are lower in fat. These can be frozen after baking for easy fast food later. To make them crispy again, shallow fry in cooking oil to reheat. I use panko breadcrumbs because they absorb less oil but you can use what you have on hand.

1 lb. chicken tenders                                               

1 1/2 c. panko bread crumbs                                    

1 c. finely grated parmesan cheese                      

1 c. buttermilk                                                           

1 tsp. garlic powder                                                

1/2 tsp. paprika                                                

1/2 tsp. crushed chili peppers                                  

1 tsp. salt                                                            

1/2 tsp. ground black pepper                                   

Mix buttermilk, salt, pepper, garlic powder, chili peppers, and paprika. Place chicken tenders and buttermilk mixture in a resealable bag. Marinate in the refrigerator for 1 hour or overnight.

Mix breadcrumbs, parmesan cheese, salt, pepper, cayenne. Drain chicken tenders and roll in the breadcrumb mixture, pressing to completely cover.

Bake on a rack that has been placed on a baking sheet at 500F  for 15 minutes.

Serve immediately with vegetable sticks and low fat ranch dressing.

Casual Friday - Red Chicken Posole

Pork Posole

I wrote about posole a couple of years ago when I visited New Mexico. That was my first time enjoying this delicious stew. You can find my recipe for pork posole here.

Since I am cooking from my freezer at the moment, I thought a  nice chicken posole would be equally tasty. And it was. As with any soup or stew, it is better the next day. This also freezes well.

This can be topped with sliced radishes, crispy tortilla strips, chopped fresh tomatoes or avocados, as I have done. A dollop of creme fraiche is also a welcomed addition.

Red Chicken Posole

1 whole chicken
2 pasillo pepper
2 ancho pepper
2 guajillo pepper
1 onion
2 tablespoons water
bay leaf
2 cloves garlic, minced
salt to taste
1 teaspoon Mexican oregano
14 oz can of hominy

1. Quarter the chicken, place in a large pot and cover with approximately 10 cups of water. Add sliced onion and simmer until the chicken is fall apart tender.

2. Meanwhile, make the posole sauce.  Tear the peppers into pieces and remove seeds. Toast them in a pan with the olive oil. Add minced garlic and sautee until lightly browned. Add all to a blender with water and a teaspoon of salt. Puree to make a paste.

Virtual Supper Club - Pucker up with Lemons

I know this is only my second month with this group but I could hardly wait for February. Pucker Up for Valentines Day with these lemony treats. All these  recipes sound so enticing.

 

I have made Preserved Lemons before but this recipe had a twist by using saffron. The colour was so delightful. I have always used my preserved lemons in a tagine and wanted, again, to try something new and this salad really caught my eye.
Now check out the rest of the menu and enjoy!

              

                Susan - Chicken Rice Avgolemono with Dill
                    Val - Lemon Ginger Fried Chicken
                    Jerry - Fennel Salad with Meyer Lemon
                    Roz - Lemon Polenta Cake with Winter Fruit Compote 
                    Sandi - Limoncello

Tomato Salad with Avocado and Preserved Lemons

Yield: 8 servings (serving size: 1/2 cup)

Cooking Light

    4 cups diced plum tomato (about 2 pounds)

    1 tablespoon minced preserved lemons

    2 teaspoons fresh lemon juice

    1/2 teaspoon salt

    1 diced peeled avocado

    2 tablespoons chopped fresh parsley

    Combine first 5 ingredients. Sprinkle with parsley.

I decided to present this salad in two different ways. The recipe suggest dicing the tomatoes and avocados and tossing with lemon juice.

I also decided to make it as a composed salad in the picture above. In both I used a nice coarse sea salt as garnish.





 

Preserved Lemons

Cooking Light

Preserved lemons are a classic Moroccan condiment.  I have used them in a tagine or Moroccan stew but a couple of sliced added to basmati rice would be divine. In this recipe saffron is added for an earthy flavor and a beautiful golden orange color. Pack in a wide-mouth glass pint container.

I made my preserved lemons two ways, also. In one jar I cut the lemons into quarters, almost but not quite through at the top so they are still in one piece. In the other jar, I sliced the lemons and stacked them to fill the jar. The sliced lemons are with salt only and no saffron. You can see the difference in colour.

Usually you only use the peel of the preserved lemon. If you use the flesh, be sure to adjust the salt in your recipe because these are preserved in salt.

    1 tablespoon kosher salt

Lemons 2 ways - whole with saffron and sliced with only salt.

    1/2 teaspoon saffron threads, crushed

    2 cups thinly sliced lemon (about 3 lemons)

    1/4 cup fresh lemon juice

    1 tablespoon olive oil

    Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days.

    After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard cup, or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container.

    Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.


 

Chicken Wings are a Blank Canvas

I remember when I was in high school working my summers at KFC. I always felt so guilty because we hid the wings on the bottom of the bucket. My boss told me they were the sweetest meat and the dessert. But I always felt I was deceiving the customer, for some reason.

Fast forward to today and now we all appreciate this sweet meat. I love chicken wings. All you have to do is toss them with a few ingredients and they are so tasty.

Tonight they were tossed with Worcestershire sauce, sriachi, freshly ground black pepper, kosher salt and maple syrup. I even sauteed them stovetop rather than in the oven. Yum.

Southern Style Chicken Stew and Biscuits

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! 

In all the time I lived in Tennessee I never did have Chicken and Biscuits.  I have been wanting to make it for a long time.  Chicken pot pie was one of the very first dishes I learned to make in high school home economics.  This recipe is adapted from Ina Garten's recipe in Barefoot Contessa Family Style.

Chicken Stew with Biscuits

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken boullion cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
• rind of 1/4 of a preserved lemon

For the biscuits:

• 2 cups stoneground all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine kosher salt
• 1 teaspoon sugar
• 1/4 cup plus 2 tablespoons cold unsalted butter, 1/4 inch dice
• 2 tablespoons rendered duck fat
• 3/4 cup milk
• 1 tablespoon dried tarragon
• 1 egg

Preheat the oven to 375 degrees F.

Place the chicken on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.  Roast  for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper. Add the cubed chicken, carrots, peas, onions, preserved lemon and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, dried tarragon and sugar in a bowl. Add the butter and duck fat.  Work with your finger tips to break the butter into pea sized pieces.  A variety of sizes is ideal to create a tender and flaky biscuit.  Whisk one egg until foamy and add to the milk and quickly mix into the flour mixture with a wooden spoon.  Drop these biscuits on top of the stew by using two tablespoons.

Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.  Biscuits can be frozen unbaked until needed.  Drop onto parchment lined baking sheet and freeze.  When frozen package and wrap tightly.

Ginger Rhubarb Chutney with Cajun Chicken Tenders

I made this Ginger Rhubarb Chutney last season and still have a couple of jars in my cold room.  Since my stay in Tennessee I have become fond of using cornmeal to add a nice crust when pan frying.  These chicken tenders were dipped in milk then rolled in a mixture of cornmeal and Tony Cacheres Cajun Seasoning Mix.  How easy is that!  I pan fried them in a little goose fat and served with my chutney.  It was so good.  Yum.  Healthier than pub food and tastier, too!

Chicken and Sausage Gumbo from the Daring Cooks

When I was in Tennessee last year, I bought a whole pantry full of southern ingredients.  I have hardly used them!  This is a great challenge.  I can finally use my gumbo filé.  I also used Tony Cacheres Creole seasoning mix rather than make my own.  I also cut the entire recipe in half!  It is a huge recipe and could easily feed a crowd for a party.

This is so delicious.  I know you will take one look at this recipe and say, "Nope. Too much work."

It is worth every hour.  If you keep homemade chicken stock and rendered duck fat in your freezer, there, it is half done!  I used what I had at hand.  There is no andouille sausage in my town so I used chorizo.  Smoked spicy sausage was substituted with double smoked pepperoni.  For the rice, I used basmati.  But you must remember that basmati is so delicate and cooks quickly.  Take the lid off after 12 minutes and let the moisture escape.

I used a large cast iron pan but you could easily use a cast iron casserole. 

The most fun was to make the roux.  I remember when I was a child that my mother would make gravy and start with a roux of fat and flour that she would cook until it was a nice colour.  This just takes that browning a little farther.

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

Drew’s Chicken & Smoked Sausage Gumbo

Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 6

Ingredients
1/2 cup rendered duck fat
1/2 cup flour
1/2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
1 tablespoon Basic Creole Spices (recipe follows), or store-bought Creole spice blend

1/2 pound spicy smoked sausage, sliced ½ inch thick
2 stalks celery, diced
1 green bell pepper, seeded and diced
3 tablespoons of homemade tomato sauce
1 clove garlic, minced
1/2 teaspoon dried thyme
1 quart homemade duck stock
1 bay leaf
6 ounces andouille sausage, chopped
1 cup sliced okra, ½ -inch thick slices (or frozen, if fresh is not available)
1 tablespoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups  cooked Basic Louisiana White Rice (recipe follows)

Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.

Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.

In a large cast-iron or heavy-bottomed pan, heat the duck fat over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.

Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.

Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.

Add the sliced smoked sausage and stir for about a minute.

Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.

Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.

Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.

Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Basic Louisiana White Rice

Adapted from My New Orleans: The Cookbook, by John Besh
Servings: About 4 cups


1 tablespoon chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1½ cups  Louisiana (or another long-grain white rice)
3 cups  Basic Chicken Stock
1 bay leaf
1-2 pinches salt


1. Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes.
2. Pour the rice into the pan and stir for 2 minutes.
3. Add the chicken stock and bring to a boil.
4. Add the bay leaf and salt.
5. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes.
6. Remove the pan from the heat, fluff the rice with a fork, and serve.

Basic Creole Spices

From My New Orleans: The Cookbook, by John Besh
Makes ½ cup


2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½ teaspoon ground allspice


Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.

Chipotle Crockpot Chicken

 

Spicy Crockpot Chicken With Chipotle Marmalade Sauce

I used one of my wonderful Hutterite chickens.  I cut it into pieces leaving the legs and thighs with the bone in and skin on and the breasts both boneless and skinless.  Cut into serving size pieces.  Reserve the bones for chicken stock.  After cooking, I removed the skin from the thighs and legs.

I also had tried making my own chipotles in adobo sauce from a recipe on Mangio da Sola.  They worked great.  I also had my own clementine marmalade and chopped it a little finer.  You can make a lot of substitutions with this recipe and it will turn out great.

What I like about this recipe is that you do not have to pre-brown the chicken pieces.  That saves a bit of kitchen cleanup.

• 2 tablespoons of finely chopped chipotle pepper in adobo sauce
• 1/3 cup sweet clementine marmalade
• 1 teaspoon ancho chili powder
• 1 clove garlic, finely minced
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/2 cup chicken broth
• 1 tablespoon oil
• Dash pepper
• Dash salt
• 1 chicken, cut into serving size pieces
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil. Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken pieces in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.  Do not overcook.
In the last hour of the cooking, combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking. Serve the chicken with steamed rice and vegetables of your choice.
Serves 4.

Chicken and Roasted Sweet Pepper B'Stilla

I am trying to cook as much as possible, and use the things I already have in the larder. My reno starts soon!  This would have been much nicer with a dusting of powdered sugar, but I had none!

Chicken and Roasted Sweet Pepper B'Stilla

2 cups cooked chicken
1/2 orange pepper
1/2 red pepper
1 clove garlic
1/2 onion
1 teaspoon ras el hanout
1/2 teaspoon cinnamon
2 eggs
2 tablespoons pinenuts
salt to taste
phyllo pastry
1/2 cup butter, melted
powdered sugar

Roughly chop the chicken and set aside.

Roast the peppers and cut into strips.  Roast the garlic clove and mash.  Dice the onion and saute until translucent.

Toss the peppers, onion, garlic and chicken.  Add toasted pinenuts and seasonings.  Add beaten egg.

Brush a baking sheet with butter.  Lay one sheet of phyllo pastry and brush it with melted butter.  Lay down 2 more phyllo sheets and brush each with melted butter.

Spread the chicken mixture on the phyllo pastry.  Cover with 3 more sheets of phyllo pastry brushed with melted butter between each sheet.

Repeat with another layer of chicken mixture and phyllo pastry.

Bake at 375F for 15 minutes.  Cool slightly.  Cut into large squares.  Dust with powdered sugar and serve.

Coq au Vin à la Julia Child

A few weeks ago my good friend, Val, gave me Julia Child's cookbook, Mastering the Art of French Cooking.  I promised to make a recipe from it and I am finally doing that.  This is a traditional French Coq au Vin.  I have not made this in years.

Although the traditional recipe uses red wine, I had my trepidations.  It was so painful looking in the pot!  Beautiful farm chicken stained red?  But I did it and the result was well worth the initial fears.  The final product was similar to Chinese lacquered duck.

The process was a little more detailed than other chicken stews.  But again, worth the effort.

Boiling the bacon lardons in water before sauteeing removed a lot of their fat and therefore, the flavour did not dominate over the chicken.  I bought pancetta already cut and it was perfect.  It added a nice subtlety.  Then lightly browning them in butter made them very palatable in the dish.

After simmering the chicken in wine and broth, and removing it to another plate, it was time to degrease the liquid.  I have always degreased by cooling the liquid.  Julia's method requires that it is brought to a simmer.  Actually this works, too.  The fat tends to come together around the edges and, even though I removed some cooking liquid, I was able to remove most of the grease.  Also, as the cooking liquid reduced, I did skim off any scum that formed.

I substituted the cognac with calvados ( Grace - just one more time to use up all your calvados! ).  It flamed nicely and burned off the alcohol.

If there was one change I would make, it would be to cut the chicken into pieces large enough that one piece would be a serving.  I cut the breast into three pieces and thus, more than one piece would be required for a serving.  I think it serves much more nicely if one piece of chicken is on the plate.  But then, that is a personal preference.

I like the serving suggestion, that it can be prepared to a point that it can wait 'indefinitely' before presenting.  I think this makes for a wonderful casual dinner party dish.

Traditionally, it would be served with baby potatoes or mashed potatoes and root vegetables or green beans.  I think it would also be amazing with polenta.

This is more of a commentary than sharing a recipe.  You know how detailed Julia's recipes are!  And you all know how to find it!  Adapting it to a simpler version so I can publish it on my blog would be blasphemy.  So I leave you with these notes to follow when you try this.

Bon Appetit!

Chicken Under a Brick

I haven't made this in a couple of years.  But then I was on the road for a year!  So now it is time.  This afternoon my neighbour and I drove out to the Webb Hutterite colony and bought chickens.  Their chickens are by far the best I can buy here in my little town.

My usual treatment is to cut the chicken into pieces and cook the piece I am in the mood for.  I live alone so a whole chicken can take a little longer to eat than I would like.  I prefer not to freeze cooked chicken because I feel that the texture and the flavour is diminished.

But I just have to make the grilled Chicken Under a Brick.  I'm sure you have all done this and it is no big secret but I love it.  At the moment I only have my little Weber charcoal bbq and to roast a whole chicken would take more time and attention that I feel like spending.  But if you spatchcock the chicken....then it is very do-able.

Don't you love that word 'spatchcock'?  It is a weird word.  The basic drill is to cut down both sides of the back bone and remove it.  This is easiest accomplished with sturdy kitchen shears.  Then you can lay the chicken flat and with the heels of your hands, press down on the breasts to make the chicken flat.  When it is flat it cooks much more quickly and evenly.  If you preheat a foil covered brick on the grill, you can place this brick on top of the chicken and cook it from both sides at the same time.  Tuck the wing tips behind the breast.

I love the simple lemon juice marinade for the chicken.  Add a few herbs and it is, oh, so Italian.  Serve the chicken with a simple salad of garden greens in a buttermilk honey dressing.

Chicken Under a Brick

3 lemons, juiced

1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
1 clove of garlic, minced

Whisk all together and marinade the chicken in this for 2 hours in the refrigerator.  Remove the chicken 1/2 hour before grilling so it warms up and cooks more evenly.

Grill chicken on medium barbecue.  Preheat a foil covered brick and place the brick on top of the chicken.  Garnish with grilled slices of lemons, if desired.